Chettinad Nandu Curry

8/10/2019 Chettinad Nandu Curry

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CHETTINAD NANDU CURRY

Ingredients:

Crab - 1/2 kg

Cooking oil - 8 tbs

Mustard seeds + urad dal - 1 tbs

Fennel seeds / Saunf - 1/2 tbs

Curry leaves - few nos

Chopped onion - 3 nos

Chopped tomato - 3 nos

Turmeric powder - a pinch

Chicken masala (or) red chilli powder (or) garam masala - 1/2 tbs (choose the masala powder

according to ur taste)

Salt

Chopped cilantro - 1 handful

To grind:

Grated coconut - 3/4 cup

Pepper corns - 4 tbs

Fennel seeds - 1 tbs

Method:

Clean the crab as u like. Some like to have the whole crab, some people like to broke crab into small

portions. Wash well the crab in water 2 - 3 times.

Grind into fine paste the ingredients mentioned under to grind and keep aside. Grind into fine paste

the 3/4th portion of chopped onion + all the tomato seperately.Heat oil in a pan and add urad dal + mustard seeds, fennel seeds, curry leaves @ 30 sec interval.

Add remaining 1/4th portion of chopped onion and saute for a min.

Add onion-tomato paste and saute till the raw smell goes off. Now add the crab and mix well.

After 2 mins add pepper-coconut paste, turmeric powder, red chilli powder, salt + 3 cups of water.

Cook in medium flame till u get a tight gravy consistency.

Sprinkle chopped cilantro and serve hot.


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NANDU KUZHAMBU

Ingredients:

Crab - 4

Onion - 1 (medium)

Tomato - 1 (big)

Garlic - 4 Cloves (finely chopped)

Tamarind - 1 big gooseberry size

Red chilli powder- 2 tsp

Corriander powder - 4 tsp

Turmeric powder - tsp

To Grind:

Coconut - cup

Fennel seeds - 1 tsp

Pepper - to 1 tsp

For Seasoning:

Oil - 1 to 2 tbsp

Fennel seeds - tsp

Fenugreek seeds - tsp

Curry leaves - 10 to 15 leaves

Directions:

Clean the crabs and keep aside. Grind coconut and fennel seeds with little water to fine paste. Keep

aside.

Soak the tamarind in a cup of water.

Take a wide kadai; add oil and season with fenugreek seeds, fennel seeds and curry leaves.

Once it splutters, fry chopped onion and garlic followed by dry spice powders and fry for few

minutes; then add tomato and salt. If you feel it is sticking to the pan, add little water.

Add crabs when tomato starts melting and mix till masala coats well and the colour changes to slight

pink.

Add the tamarind extract and coconut paste with water (adjust according to the required

consistency).

Stir well; close the lid and allow to boil for 5 to 7 minutes.

Simmer for another 10 minutes till the oil floats and the mixture becomes thick in consistency.

Then add few curry leaves before removing from stove and close the lid to enhance the taste.

Allow it to rest for some time. Serve hot with steamed white rice, idli or dosa.


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NANDU RASAM

Ingredients:

Nandu or Crab - 1/4 kg.

Tomato - 3(chopped).

Onion - 2(chopped).

Pepper powder - 1 tsp.

Chilli powder - 1/2 tsp.

Turmeric powder - 1/4 tsp.

Cumin seeds - 1 tsp.

Peppercorns - 1/2 tsp.

Coriander seeds - 1tsp.

Garlic - 5 pods.

Fresh coriander leaves - 1 tbsp.

Water - 4 cups.

Salt - as needed.

Oil - 1 tsp.

Method:

=> dry roast cumin seeds, coriander seeds, 1tsp of peppercorns n powder it.

=> crush n grind 5 cloves of garlic in a pestle along with the above roasted powder.

=> saute well the onions, coriander leaves, tomato, crab in a tsp of oil.

=> add in 4 cups of water + grounded paste of garlic n spices.

=> boil it till done or close the lid for a whistle or 2.

=> garnish it with pepper powder n fresh coriander leaves.


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NANDU RASAM

Ingredients:

Sea Crab- 250gms

Tomato- 1 finely chopped

Pepper & Jeera- 1 tsp each crushed

Tamarind water- 1 cup

Hing- 1 tsp

Ginger Garlic paste- 1 tsp

Coriander leaves- a hand ful

Salt

Spice powders:

Ready made rasam powder/ Home made rasam powder- 1 tsp

Turmeric powder- 1/4 tsp

Graham masal- 1/2 tsp

Chicken masal- 1/2 tsp(Optional)

For tempering:

Oil- 2 tsp

Mustard- 1/2 tsp

Curry leaves- 1 spring

Red chillie- 1

Method:

* Grab all the ingredients, Crush the pepper and jeera, Chop the Tomatoes and Coriander leaves* Heat the kadai with oil, Add the tempering items.

* Add in the crushed pepper Jeera powder.

* Add the Ginger Garlic paste..

* Then Add the Tomatoes cook till they mushed up..

* Add all Spice powders and cook them till the raw smell goes..

* Add In the Hing..

* Extract the tamarind juice..

* Add the tamarind juice to the Masala mix

* Throw in the Coriander leaves... put them in medium flame for 3-4 mins

* Add the cleaned crab..

* Cook them till they done..

* Adding the Chicken Masala and Graham masala removes the crab smell and gives the soupy

flavor..

Crab Rasam... done...


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Chettinad Nandu Masala (Chettinad Crab Masala )

IngredientsCrab-1 Kg ( 6 to 7) Remember crabs should be cooked immediately after cleaning since all theessence in the crab will ooze out as time goes byBig onion-2Tomatoes-2Ginger garlic paste-1 teaspoonCoriander powder-1 table spoonRed chili powder -1 table spoonTurmeric powder-1 teaspoon

To grindCocunut-3 table spoonsFennel seeds-1 teaspoon
http://solaiachiskitchen.blogspot.com/2008/05/chettinad-nandu-masala-chettinad-crab.htmlhttp://3.bp.blogspot.com/_IvpGsRzoHDU/SDl56qGFgnI/AAAAAAAAAfo/nLi3oJ1d8Fg/s1600-h/crab+masala.jpghttp://3.bp.blogspot.com/_IvpGsRzoHDU/SDl56qGFgnI/AAAAAAAAAfo/nLi3oJ1d8Fg/s1600-h/crab+masala.jpghttp://3.bp.blogspot.com/_IvpGsRzoHDU/SDl56qGFgnI/AAAAAAAAAfo/nLi3oJ1d8Fg/s1600-h/crab+masala.jpghttp://3.bp.blogspot.com/_IvpGsRzoHDU/SDl56qGFgnI/AAAAAAAAAfo/nLi3oJ1d8Fg/s1600-h/crab+masala.jpghttp://solaiachiskitchen.blogspot.com/2008/05/chettinad-nandu-masala-chettinad-crab.html


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Kas Kas- 1 teaspoon or (cashews-5)To seasonCinamon-3 small piecesClove-2Cardamom-3Curry leaf-littleCumin seeds-1 teaspoonFennel seeds-1 teaspoon

ProcedureAfter getting the crabs cleaned add teaspoon salt, 1/2 teaspoon chili powder and teaspoonturmeric powder to the crab mix well and keep aside till you get the other things ready. You can

break the crabs to two halves if they are quiet big. This will help the masala to go inside the crab.Chop the onion and tomatoes nicely. If ready made ginger garlic paste is not there, make a pasteout of 7 pods of garlic and inch piece of ginger and two green chilies.Grind the coconut to a smooth paste and keep asideKeep the kadai in the stove. In two tablespoons of oil season the masal with the the items given inTo season .Now add the onions and stir for 2 minutes. Add the ginger garlic paste. Stir for 1 moreminute. Add the chopped tomatoes, saut nicely with a ladle that you smash the tomatoes. Sautfor 3 minutes. Now add the chili powder, turmeric powder and coriander powder. Add teaspoonof salt also. Mix everything well. Now add 1 cup of water. Close the kadai with a lid and keep theflame in low and cook for 6 minutes. Now open the kadai and add the crabs .Mix well. The crabswill leave water. If you find it very dry, add half cup of water. Close the kadai and cook for 6 moreminutes in medium flame. The crabs would have get cooked now. Open the lid and with a spatulamix everything well with the stove on. Move all the crabs to one side of the kadai in such a way

that the masal alone is on the other side. Now add the grinded coconut into the masal .Mix themasal and the grinded coconut well. Check for the salt and hotness. If required add to the masaland now mix the masal over the crabs well and continue stirring for 2 to 3 minutes so that thecoconut in the masal also gets cooked. The masal will be semi solid. If you want it as a curry forRice or paratha, add a cup of water and cook for 2 minutes. Finally garnish with chopped corianderleaves

Chettinad Nandu Curry

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